Tala from sockeye. The indigenous inhabitant of the Khabarovsk Territory from the pronunciation of the word "tala", as in all of the word "lemon" begins to reduce cheekbones and saliva is abundantly distinguished. Tala is one of the most common and popular dishes of this region, which came from the small peoples of the Far East living on the banks of the Amur River. It is mainly prepared from frozen or, like stroganin, frozen fish, but do not confuse these 2 dishes. The difference between them you will learn at the master class :) 

Seviche from halibut. Ceviche migrated to restaurants from Peruvian fishermen, accustomed to marinating freshly caught and finely sliced fish. Over time, this dish became the hallmark of all Latin America, absorbing the influence of Japanese and Chinese immigrants. The essence of ceviche is a quickly marinated fish under a bright sauce. We will prepare it from halibut, whose delicate and fatty meat is 100% suitable for this dish.

Poke with tuna. The traditional Hawaiian dish was given to the world by fishermen who added seasonings to their catch and immediately ate it. Poke (translated from Hawaiian - "cut into pieces") is like a salad with raw fish - sliced tuna with the addition of greens, vegetables, cereals under a delicious sauce. 

Stroganina from macrus. Stroganina is the oldest frozen fish dish. It forms the basis of traditional cuisine of Siberians and residents of the North. Only environmentally friendly fish without impurities and parasites is suitable for stroganina, since it is cooked without heat treatment, so macrurus is an ideal candidate. Come to the master class to understand the intricacies of safe for the body cooking fish without heat treatment and taste its true taste.